Moms Stew A Family Recipes

MOM'S STEW (A FAMILY RECIPE)

Steps:

• This recipe is very customizable. The current amounts are for a large family and leftovers. Mom's stew freezes very nicely and can be warmed up in the microwave.
• Use a large pot, the kind you would expect to use for soup or stew. I use a 7-quart Lodge-iron Dutch oven. A taller, slimmer pot will take a bit more work to thicken. A wider, lower pot will thicken quickly, but may also burn easier and needs to be watched closely.
• Pour the olive oil into the bottom of the pot. It should be just enough to cover the bottom (approximately 1 TBSP.) Heat the oil on medium.
• Place your meat into the flour and coat each piece completely. Then, place the floured meat into the pot (in the olive oil) to sauté.
• Stir the floured meat to begin browning. Add the onion and keep stirring. Once the meat is brown, and the onions are translucent; add just enough water to cover the meat.
• Once the meat, onion, and flour thicken, turn the heat down to low. Add 2-3 more cups of water so it does not stick.
• At this point, you may want to add some salt, but be careful, you can always add more salt later.
• Add parsley, pepper, and beef cubes. Cook on low until mixture reaches a boil.
• Add one can of tomato soup and one can of water. Stir. Stirring is a very important part of this recipe.
• At this point add your carrots and potatoes. These should be similar in size and thickness so that all vegetables will cook evenly.
• Bring your stew to a simmer. Salt and pepper to taste.
• At this point, you want to check the color of your stew. You are looking for a rich, reddish-brown color. If the color looks "bleak," you may want to add another can of tomato soup.
• Check the balance of your carrots and potatoes. Make sure you have the balance you prefer. For example, My Dad likes a lot of carrots. So, our stew has more carrots than potatoes. However, if you prefer, you can add more potatoes. Remember, the larger your pieces, the longer your stew will need to cook. More importantly, you should always try to keep everything at an even size.
• Continue to stir and simmer until you can easily break a carrot and potato in half with a wooden spoon.
• After the carrots and potatoes are cooked through, add one can of peas WITH the water from the can. Check the balance of the peas, carrots, and potatoes. If you think the stew should have more peas, add a second can but DO NOT add the water from a second can.
• Make a slurry using cornstarch and warm water (1/2 C.). Add your slurry to the stew.
• Continue to stir and simmer on low heat until your stew is thickened and ready.

MY MOM'S BEEF STEW

Steps:

• Coat stewing beef in flour, I use a colander so that the excess easily goes through.
• Heat a large pot, add oil and then beef and onion.
• Cook, stirring occasionally until the outside is browned (you are not cooking it; just giving it a crust).
• Add water, Worcestershire sauce, or wine and spices (except salt and pepper).
• Add one 14 oz can of tomato soup, depending on your taste you may or may not want to add some or all of the second can. Start with one.
• Simmer for approximately 2 hours (it really depends on the size of the pieces of stewing beef and if you want them firm or more towards the shredded stage.
• After the beef is close to your desired texture add vegetable, another partial or full can of soup, and pepper. Salt is optional, as the tomato soup contains salt. Cook for 20 min or until vegetables are cooked to your liking.
• Stir occasionally through the cooking process so that it does not stick.
• * this feeds four in my family but it should feed six (they just like it a lot so eat more than they normally would.
• * dumpling are a perfect companion to this recipe.

MOM'S BEEF STEW

Steps:

• Mix all together, cook 4-6 hours on low, add water if necessary.

MOM'S OLD-FASHIONED BEEF STEW

Steps:

• Mix flour, salt and pepper in a large ziplock bag.
• Add beef cubes, about 8 at a time, and shake in the flour mixture.Remove from bag and set aside.Flour-coat the rest of the beef cubes in a similar manner.
• Heat the oil in a large, heavy-bottomed pot with a lid or a Dutch oven.
• Add the beef bones and brown on all sides; remove from oil and set aside.
• Add more oil to the pan if needed and heat.
• When the oil is very hot, add the beef cubes, a few at a time so as to not crowd them, brown on all sides and remove.
• When the last batch of meat is a richly dark brown color, return bones and browned beef cubes to the pot, and pour on the boiling broth or water.
• *Stand back when you do this, because it will spit and sputter!*.
• Stir and add the lemon juice,worcestershire sauce,bay leaves and allspice.
• Lower the heat, cover and simmer for 1 1/2 to 2 hours, or until the meat is tender,.
• Add the onion, carrots and potatoes and cook for another 30 to 45 minutes or until the vegetables are fork-tender.
• Remove bones from the stew and discard.
• Thicken stew with a flour slurry,if desired, and serve.